Mashed Root Vegetable Casserole with Caramelized Onions

This is great with Apricot Glazed Turkey and Green Beans With Walnuts And Walnut Oil. This dish can be made one day ahead.

Step: 1

Combine chicken broth, potatoes, rutabagas, parsnips, garlic, bay leaf, and thyme in a large pot. Bring to a boil. Reduce heat, and cover partially. Simmer until vegetables are very tender, about 30 minutes. Drain.

Step: 2

Transfer vegetables to large bowl. Add 1/2 cup butter or margarine . Use an electric mixer, beat mixture until mashed but still chunky. Season with salt and pepper. Transfer mashed vegetables to a buttered 13 x 9 x 2 inch baking dish.

Step: 3

Melt remaining 1/4 cup butter or margarine in a heavy large skillet over medium-high heat. Add sliced onions. Saute until beginning to brown, about 5 minutes. Reduce heat to medium-low. Saute until onions are tender and golden brown, about 15 minutes. Season with salt and pepper. Spread onions evenly over mashed vegetables. Casserole can be prepared up to 1 day ahead. Cover and refrigerate.

Step: 4

Preheat oven to 375 degrees F (190 degrees C). Bake, uncovered, for 25 minutes, or until heated through and top begins to crisp.

Per Serving: 407 calories; protein 9g; carbohydrates 55.1g; fat 18.2g; cholesterol 49.3mg; sodium 257.8mg.

Getting stay in and cook your food instead of dining out is good a process in the best way if you’re more point on eating healthier. There’s no best way to know exactly what’s going into the food you’re eating than by making it homemade Making the best of the main dish is only half the battle , like that . And once you’ve perfected your chicken, steak, or fish, it’s time to make your attention to the ever- important side dishes.

A side dish would easily derail your health goals, as sugar , sodium, fat, and calories would all get rather high quickly if you’re not think about it . But with our good practise of cook on side dish recipes, you won’t ever run into that mistakes .